What It Is“Meat glue” is scientifically known astransglutaminase, and its brand name is Activa.

Activa is manufactured by the Ajinomoto company, the same lovely folks who have brought us the pervasive neurotoxins aspartameand MSG(monosodium glutamate.) There is little debate within scientific circles as to the neurotoxic effects of these food additives (please see bottom of page for sources.) The jury’s still out about transglutaminase, but if you ask me, anyone willing to sell neurotoxins to the public can not and should not be trusted.

Transglutaminase (TG) is an enzyme that helps proteins bind permanently together through the formation of covalent bonds. The TG forms cross-linked, insoluble, and irreversible protein polymers.

Natural examples of these stable polymers are found in blood clots, our skin, and hair.

How It’s MadeMost TG is made from the cultivation of bacteria using the blood plasma (clotting factors) from cows and pigs. Some TG is made from cultivating bacteria using vegetable and plant extracts. Most TGs are mixed with other ingredients including gelatin and caseinate (milk derivative.)

The issue? Manufacturers don’t have to tell you which method they’re using, what type of animal plasma was used (cow, pig), or anything else that most of us would like to know more about. As with most things, the only way you can really know what you’re consuming is if you make it yourself.

Depending on how stringent a vegetarian you are, this may or may not ring some bells for you. Vegans, avoid this stuff like the plague. In addition to vegetarians and vegans, Judaism and pork products don’t go together, so make sure you’re buying kosher cuts. There is a special “kosher” meat glue made just for you.

What It’s Used For

Makes “steaks” out of glued together meat chunks

Makes imitation crab meat, chicken nuggets, and fish balls

Creates reconstituted steaks, fillets, roasts, and cutlets

Makes uniform meat portions that cook evenly and reduce waste

Binds meat mixtures (sausages, hot dogs) without using casings

Improves mouth feel, water retention, and appearance of processed meats

Makes novel meat combinations like lamb and scallops or bacon and beef

Makes meat noodles (shrimp noodles) and other cuisine oddities

For use in molecular gastronomy

Thickens egg yolks

Strengthens dough mixtures

Thickens dairy products (yogurt, cheese)

Increases yield in tofu production

Dangers And ConcernsThe FDA classifies the TG enzyme as GRAS or “generally recognized as safe,” and it’s also approved by the USDA. That said, the USDA approves the use of neurotoxins (MSG, aspartame, fluoride), pesticides and herbicides, and growth hormone and antibiotic-injected meats.